Summer Vegetable Tempura

Tempura is a Japanese specialty of deep-fried, delicately battered pieces of fish or vegetables. Here, it’s made with seasonal produce and paired with a habit-forming gingery dipping sauce. If you have any dipping sauce left over, it’s also delicious with steamed or grilled vegetables, dumplings, or egg rolls.

While the oil heats, whisk the flour, beer, and 1 tsp. salt in a medium bowl until smooth. Working in batches of about 10 pieces, add vegetables to the batter and stir until just coated.

Using wooden chopsticks or tongs, carefully add the first batch of battered vegetables, one at a time, to the oil. Fry, turning the pieces halfway through cooking, until light golden, 1 to 2 minutes. Using a metal skimmer, strainer, or slotted spoon, transfer the vegetables to a plate lined with paper towels. Repeat in batches of 10 vegetables until all are fried, adjusting the heat as needed to maintain the oil temperature. Serve immediately with the soy-ginger dipping sauce.